Holidays are for trying new recipes too! Usually I make the same menu for every Thanksgiving after all it is expected. I understand it is all about tradition but sometimes, I just want to change things a bit. So this year I tried several new recipes I found by chance on the Food Network!
Baked brie is not only easy and quick to make but it looks more complicated than it really is to make thanks to the wonderful puff pastry we have in the freezer section of our local supermarkets! Having a great puff pastry available is much easier than making your own puff pastry, which I have never attempted to make. Maybe one day, but with what is available I always ask myself why bother!
I enjoyed the Brie En Croute. I loved what the flavors of the buttery nuts and brown sugar did for the brie but some of my guests missed the flavor of the jam I usually add to my baked brie. So what I will do next year is anyone’s guess. Maybe I will add jam to this recipe for next year. I have a year to figure it out!
Usually I slice the brie and fill it with jam and toasted nuts and then the puff pastry around the brie. But with this recipe, everything was piled on top of the brie which gave it nice height and with the pastry wrapped around it presented beautifully and tasted as good as it looked.
I will like to share Paula Deen’s recipe for Brie En Croute, try it and let me know what you think!
Brie En Croute
Recipe courtesy Paula Deen
Prep Time: 10 min
Inactive Prep Time: 20 min
Cook Time: 28 min
Serves: 8 servings
- 1 sheet frozen puff pastry, pre-packaged
- 1 tablespoon unsalted butter
- 1/2 cup walnuts
- 1/8 teaspoon ground cinnamon
- 1 (8-ounce) wheel Brie
- 1/4 cup brown sugar
- 1 egg, beaten
- Crackers, for serving
Preheat oven to 375 degrees F.
Defrost puff pastry for approximately 15 to 20 minutes and unfold.
In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.
Serve with crackers.
To give a special look, cut extra pastry into heart or flower shapes and bake until golden.
Courtesy of the Food Network